Nourishing Spaghetti Squash Ramen
I’m so, so excited about this Nourishing Spaghetti Squash Ramen! It’s quickly become my new favorite way to eat spaghetti squash (I think even more than my Cheesy Spaghetti Squash). Vegan and gluten-free. A simple, whole-food, nutrient-dense version of that store-bought “top ramen” that’s nothing but refined foods, chemicals, and a heck of a lot of salt.
There were times growing up that I had a Cup of Noodles, and I’m pretty sure it stuck with me for only 20 minutes. And those ingredients! As I look at them now, I am truly sad that some kids (and teens. and adults) live on it.
I looked at the chicken flavor label and there 37 ingredients! This includes:
- refined wheat, and hydrolyzed corn and soy protein
- powdered chicken (???)
- a handful of chemicals/preservatives like sodium alginate, sodium carbonate, sodium gluconate, sodium tripolyphosphate, and TBHQ (tertiary butylhydroquinone)
- some genetically engineered (as stated on the label)
We can do better. God has created an abundance of whole, plant foods that are designed to give our bodies what they need (and taste good!) and help us feel our best!
Only wholesome ingredients (and minimal at that) are in this nourishing spaghetti squash ramen. Spaghetti squash is just so awesome…
and the perfect substitute for the typical refined noodles in ramen.
Start off with some serious flavor by caramelizing fresh garlic, ginger, onions, and mushrooms. Build off that by adding water or broth, the cooked squash, miso, and some spices. Finished with a little kelp granules, black pepper, and parsley.
So warming, wholesome, and delicious! Not to mention so easy to throw together. No more Cup of Noodles for you! 😉
How to make this recipe without measurements:
- There’s no right or wrong amount of caramelized onions, mushrooms, or squash. Make the ramen as brothy or thick as you’d like using those 3 ingredients.
- This ramen is all about building flavors, beginning with the fresh ginger, garlic, onions, and mushrooms. Focus on developing a good caramelization here, but use as much of these ingredients as you like. It’s hard to add too much, so think about how much ramen you’re making, and don’t be hesitant to add more.
- If you get all the ingredients in and want it thicker,simply let simmer without a lid until enough liquid evaporates to your liking. Or, if you’re wanting it thinner, add additional water or broth and seasoning.
- Although miso is relatively salty, don’t be shy in adding it. This is necessary to add rich, umami flavor and is very nourishing. Just use your taste buds. Add it slowly, about a teaspoon or two at a time until you reach the perfect flavor for you!
- Although I use a spice and herb blend, this is just for convenience. If you don’t have, simply create your own by adding seasonings like granulated garlic, ground cumin, dried oregano, or other dried herbs.
- Spaghetti squash, cut and seeds removed
- Coconut oil
- Fresh garlic, finely chopped
- Fresh ginger, finely chopped
- Sweet onion, diced
- Crimini mushrooms, thinly sliced
- Water or vegetable broth
- Yellow miso paste
- Nutritional yeast
- Spice blend (see note)
- Freshly ground black pepper
- Kelp granules or dulse flakes
- Prepare a pot with water and steamer basket, bring to a boil, and steam the spaghetti squash until fork tender. Remove squash from basket and let cool. One squash will be sufficient for one pot.
- In a dutch oven or stock pot, heat enough coconut oil to coat the bottom on medium heat. Add the garlic, ginger, onion, and mushrooms with a pinch of salt. Saute until these begin to caramelize. For this pot, you'll want about equal amounts chopped onion and mushrooms, and equal amounts ginger and garlic. A good place to start is 1 onion and a handful of mushrooms, and a few cloves of garlic and a knob of ginger.
- Once caramelized to desired color, scrape the squash into the pot. Fill with water or broth until desired ratio of broth to squash. Make this however brothy you want. Bring this to a boil and reduce to a simmer.
- Begin adding miso, about a teaspoon or 2 at a time, tasting until the flavor is to what you like. Add the remaining seasonings. Start with about a tablespoon of nutritional yeast, taste, and add as needed. Give a few shakes or teaspoons of the spice blend and a grind of black pepper, taste, and adjust.
- Cover and let simmer for 15-20 minutes until squash has softened and broth has slightly thickened. Taste and adjust any seasonings to your liking.
- Serve with a sprinkling of kelp or dulse, and additional pepper if desired. Enjoy!
I use the no-salt spice blend from Costco, but if you don't have, create your own with ones such as ground cumin, dried oregano, other herbs, and think about adding thinly sliced carrots and celery.